American Journal of Epidemiology Vol. 151, No. 2: 140-147
Copyright © 2000 by The Johns Hopkins University School of Hygiene and Public Health
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Chinese Food Cooking and Lung Cancer in Women Nonsmokers
1Institute of Medicine, School of Medicine, Kaohsiung Medical University Kaohsiung, Taiwan, Republic of China
2School of Public Health, Kaohsiung Medical University, Kaohsiung Taiwan, Republic of China
3Center for Health Sciences, SRI International Menlo Park, CA
4Department of Internal Medicine, Kaohsiung Medical University Hospital Kaohsiung, Taiwan, Republic of China
5Department of Surgery Medicine, Kaohsiung Medical University Hospital Kaohsiung, Taiwan, Republic of China
6Department of Ophthalmology, Kaohsiung Medical University Hospital Kaohsiung, Taiwan, Republic of China
7Department of Pathology, Kaohsiung Medical University Hospital Kaohsiung, Taiwan, Republic of China
Reprint requests to Dr. Ying-Chin Ko, School of Public Health, Kaohsiung Medical University, No. 100 Shih-Chuan 1st Road, Kaohsiung, Taiwan, Republic of China
Cigarette smoking cannot fully explain the epidemiologic characteristics of lung cancer in Taiwanese women, who smoke rarely but have lung cancer relatively often. In a previous study, the authors suspected that exposure to fumes from cooking oils was an important risk factor for lung cancer in Taiwanese women nonsmokers in the Republic of China. In a new case-control study conducted in 1993–1996, they further explored the association of oil fumes with lung cancer in women. Two sets of controls were used concurrently. The subjects were 131 nonsmoking incident cases with newly diagnosed and histologically confirmed primary carcinoma of the lung, 252 hospital controls hospitalized for causes unrelated to diseases of smoking, and 262 community controls; all controls were women nonsmokers matched by age and date of interview. Details on cooking conditions and habits were collected, in addition to other epidemiologic data. Lung cancer risk increased with the number of meals per day to about threefold for women who cooked these meals each day. The risk was also greater if women usually waited until fumes were emitted from the cooking oil before they began cooking (adjusted odds ratios = 2.0–2.6) and if they did not use a fume extractor (adjusted odds ratios = 3.2–12.2). These results suggest that a proportion of lung cancer may be attributable to the habit of waiting until the cooking oil has been heated to a high temperature before cooking the food. Am J EpidemioI2000;151:140–7.
lung neoplasms; mutagens; oils; risk factors; temperature; women
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